Tuesday, February 18, 2014

Tapas Tuesday: Rabo de Toro

I am starting a new series called Tapas Tuesday, which will document some of the many Spanish tapas I sample. Warning: Do not read when hungry. Enjoy!

This weeks tapa:  Rabo de toro
English translation: Oxtail or tail of the bull

After the bull is killed in fight, all parts of the animal are used- including the tail! It is through this long-standing tradition that the bull tail has become one of the most classic foods of Spain. Most typically found in a stew, rabo de toro dates back to the days of the Roman Empire. The meat is quite famous throughout Europe, but its Spanish roots are from Andalucia (Southern Spain), more specifically Cordoba. The tail is cooked very slowly, usually with red wine or sherry. Because of this, the meat is tender and falls apart in your mouth. I was lucky to try this particular rabo de toro as a tapa at a restaurant in Majadahonda (where Nacho's family lives, 20 minutes northwest of Madrid), and it was served atop foie gras and topped with a crunch piece of jamon. It was cooked in a rich, red wine sauce and also served with a mustard sauce and fresh pesto. It was, in my opinion, the absolute best way to be introduced to bulls tail! 

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